Recent Posts

Archives

Archive for ‘grains’

Last week a lone tweet went out, and it filled me with excitement. Girl-school giddiness in fact. Rob Smart, an amazing Pro Food advocate wondered aloud if people would embrace a No Fast Food Friday pledge the same way millions have thrown support, one meal at a time, behind the Meatless Monday movement. The idea being small changes by many people can have a big impact on the planet and how our food is produced.

There’s an ongoing joke during mealtimes in my house. Once a plate hits the table my daughter asks “is there ricotta in here mom?”. Eight year olds, or at least the one that shares my gene pool, don’t dream of warm, creamy curds by the spoonful.

The last month has brought two big changes to my cooking habits. Meat, while it was always eaten in moderation has been pretty non-existent, save for the occasional bacon I make for the kids. In its place, beans have been given their proper due. Not using bacon has pushed me to look for flavors in unexpected places. My kale, white & ravioli soup proved to be a very fulfilling meal without my usual tendency to boost it with bacon.

Oatmeal seems simple enough, but it’s a divisive breakfast in our house. I love the nutty, toothsome texture of steel cut oats, as does my youngest daughter. The Mr. and my 7-year-old prefer old fashioned oats. Luckily, steel cut oats are forgiving, provided you don’t overcook them, so I can make a pot on Mondays and heat portions as the week goes on.

I must confess, until two weeks ago, I really never knew the difference between muesli and oatmeal. Crazy, yes, but I’m also new to the oatmeal game. When I was a little girl, I’d beg my nana for oatmeal each morning because my older sister loved it. Then I’d find myself staring at a bowl of mush, and suddenly realized I preferred food that required teeth. Something with texture that I could actually enjoy.